Pink Raspberry/Strawberry Scones – a delicious recipe with Flour, Butter, Salt, Sugar, Strawberries, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rub flour and butter together, in a bowl, with your fingertips. Add a pinch of salt, then stir in the sugar. Stir in the mashed strawberries/raspberries. In a cup, whisk an egg and milk and add most of this to the main mixture, leaving a little behind to brush the tops of the scones with before baking.
2
The mixture should now look like a dough, or pastry, but shouldn't be too dry (it reminds me of a giant piece of sticky pink chewing gum). On a flat surface, press the dough out so it's a couple of inches thick, then cut out 2- to 3-inch rounds. (They won't grow too much when they're in the oven so the size you cut them out will be the size of the final product). This recipe should make 8 medium/large scones or a dozen smaller ones.
3
Brush the tops with leftover egg/milk mixture then sprinkle with a little sugar (brown sugar is nice on the top) and bake on a greased baking sheet at 420 degrees F (or 220 degrees C) for 15 minutes until they are nice and firm and the sugar is golden brown on top.
4
Leave to cool then serve cold with butter, whipped heavy cream (double cream) and fruit.
613
kcal
Calories
27
g
Fat
80
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups Flour, 1/2 cups Butter, 1 pinch Salt, 2 Tablespoons Sugar, and more.
Yes, Pink Raspberry/Strawberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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